Tag Archives: Chicken

Rich’s Lemon Chicken

Rich's Lemon Chicken

Let me tell you a little secret. I am quite lucky. On Wednesday Night (and Dave’s 26th Birthday-Happy Birthday!) we flew to PA to visit his parents and my mom joined from Texas. Then I spent the next two days wedding dress shopping with the moms (nothing picked yet but I have some thoughts narrowed down). At every shop, the girl helping me into countless dresses would remark that I am so lucky that my moms get along, and they do. I am lucky that I will be marrying into such a fun, loving and caring family and that they mesh so well with my own parents. Continue reading

“the pollen count has been wicked”

Creamy Chicken & Wild Rice Soup

In the past week, Chicago has just exploded with Spring. Tulips are open and blooming in all the flower beds and the trees are filled with green buds and flowers. Beautiful, yes. Good for the allergies, no. {PS-Can anyone name the source of the post title quote?} Continue reading

cheese + crunch

When I first moved to Chicago, I created my gmail account under “Whitney in Chicago” because it was just felt like such a change for a Texan like me moving up to the cold Midwest.  It was only logical that I would name my blog the same thing.  Although I will forever remain a Texan at heart (Texas Pride is indoctrinated early on in elementary education-Yellow Rose anyone?), I have enjoyed making Chicago my new home.  However, this means that I must make my own Tex-Mex favorites at home (and fill suitcases to the weight maximum with good salsa).  Tortilla Soup might not be strictly “Tex-Mex” per se, but it was always one of my favorite things to order at Pappasitos when I wanted a light lunch and I can’t remember the last time that I had a satisfying bowl. Continue reading

little creativity [and a giveaway!]

Early in the summer, I read on Twitter that this company called Barhyte was sponsoring a contest for bloggers to use their bottle sauces to create recipes and possibly win some prizes.  It sounded like an fun idea that would force me to experiment a little in the kitchen with some flavors that I probably wasn’t used to.  The deal was sealed when I found out that they would send a few extra bottles for me to give away to you! Continue reading

Chicken Enchiladas

As you may or may not know, even through I write a blog called “Whitney in Chicago”, I am really a Texan through and through (except for my politics). One of the biggest adjustments to Chicago actually wasn’t the long, harsh winter, but the lack of true “Tex-Mex.” Sure you can get plenty of decent mexican and salsa all across Chicago, but really good Tex-Mex can only be found at the source, Texas. I’m not the only one who feels this way. Anyways, anytime that I do go back to Texas for any length of time, I always pack light so that I can bring back lots of Texas things (if only I could figure out how to get some Blue Bell Homestyle Vanilla back), most importantly…SALSA. Continue reading

Chicken in Milk

When I saw the post and the rave ecstatic review of this recipe on The Kitchn on Friday, I knew what I was making this weekend. The flavors sounded intriguing and the recipe was simple, no prepping the bird with Kosher Salt in advance. After picking up a nice 3.5lb bird at Whole Foods on Saturday, I knew what I was making for Sunday Dinner.

After rinsing and throughly drying the chicken, you liberally season it with sea salt and fresh cracked pepper. Then melt a stick (can’t go wrong with a recipe that starts with a stick of butter) with a little olive oil in a dutch oven. After the butter is melted oven medium heat, place the chicken in and let it sizzle until it is browned. Repeat on the other side. This took me maybe 10 mins, flipping the bird a few times. Meanwhile, zest 2 lemons and pull the leaves off a handful of sage.

After the bird is browned on both sides, remove the bird to a plate and drain the leftover butter, but save the lovely fond that has developed. Pour the pint of milk into the dutch over, mixing with the lemon zest, sage, cinnamon stick and the un-peeled cloves from a head of garlic (recipe only called for 10, but this really was my favorite part, so go crazy if you like garlic). Roast the bird in a covered dutch oven for an hour at 375, basting with the milk “when you remember”, then for another 30 mins with the lid off.

Let me just say that this was phenomenal. The meat just melted off of the bones. The leftover juice, while a little funky looking, was incredibly flavorful. The best part though was taking the cloves of garlic, completely infused with all the flavors and spreading it out on a hunk of bread, dipping into in the juices and topping it with a piece of chicken. Heaven.

Try this recipe with a nice bird. You will be glad that you did. I can’t wait to have the leftovers tonight.

Recipe from Jamie Oliver via The Kitchn

Chicken in Milk with Lemon, Cinnamon, Garlic, Sage

• 1 – 3½lb organic chicken
• sea salt and freshly ground black pepper
• 1 stick of butter
• olive oil
• 1/2 cinnamon stick (I used a full smallish one)
• 1 good handful of fresh sage, leaves picked
• zest of 2 lemons
• 10 cloves of garlic, skin left on (or go crazy and use a whole head)
• 1 pint milk

Preheat the oven to 375°F and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in the butter and a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember (isn’t this the greatest instruction ever?) The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.

To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Dip your bread in the juice, spread with the garlic.

The perfect chicken

When I first started getting into reading food blogs, even before I learned to use the awesome Google reader tool, I would print out receipes that looked tempting and put them in a binder.  Pretty soon it was a huge stack of paper and I actually needed to try things.  One of the many things I had printed was the Zuni Cafe Roast Chicken posted over at the Kitchen Sink.  I have now made it twice and it is nothing short of amazing.  I usually throw a chicken in the shopping cart when they are on sale at Dominicks but I can’t wait to afford a nice, free range chicken.

A need a real roasting pan

A need a real roasting pan

The best part of making this for 2 people is the leftovers. I used the leftover chicken for a quick chicken salad (just threw it in with some celery, greek yogurt, spices and grapes) and used it for a repeat of the burrito filling.